Fresh Herb Ranch Dressing
Ingredients
- 200 gPlain Greek yogurt (chilled)
- 100 mlFermented milk (for creaminess)
- 2 tbspJapanese mayo (for binding)
- 0.5 pcChives fresh (finely chopped)
- 0.5 pcDill (chopped)
- 0.5 pcFlat-leaf parsley (leaves only, chopped)
- 1 pcGarlic (mashed into paste)
- 0.3 pcOnion (very finely minced)
- 1 tbspLime juice (for acidity)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspMayonnaise (classic)
Method
A thick and velvety cream, dotted with green specks of fresh herbs. The acidity of the fermented milk balances the richness, leaving a fresh sensation on the palate.
- 1
Finely chop the dill, flat-leaf parsley, and chives. The herbs should be cut cleanly, not crushed, to release their aroma without turning black.
- 2
Mash the garlic into a paste using the flat side of a knife and chop the onion as finely as possible. You want their aromatic power without any large chunks.
- 3
In a bowl, whisk together the Greek yogurt, buttermilk, Japanese mayonnaise, and classic mayonnaise until smooth and coating the back of a spoon. Add the lemon juice, salt, and pepper.
- 4
Fold in the herbs and aromatics. Mix gently. Let it rest in the fridge: this is when the flavors meld and the sauce develops its full character.
Frequently asked questions
How do you get this dish right?
- Make the sauce at least 2 hours ahead so the herbs can infuse the creamy base.
- If the sauce is too thick, thin it out with an extra spoonful of fermented milk.
How long does this dish keep?
Keep for 3 to 4 days in the refrigerator in an airtight jar. Stir before serving.
